How long will this Misérable keep?

In the refrigerator, the Misérable will keep for up to 4 days in an airtight container. You can also freeze it for up to 1 month and then thaw it overnight in the refrigerator.

What if my buttercream splits?

Then your butter or mixture was too cold. Briefly warm the sides of your bowl with a blowtorch and whisk again until you get a smooth cream.

Absolutely, this recipe is just as delicious without miso. The miso simply adds an extra salty note that makes the whole dish less sweet.

Can I substitute the vanilla in the buttercream?

Yes, you can substitute the vanilla extract or vanilla beans with, for example, orange peel or another flavour of your choice, although the classic version is, of course, with vanilla.

Why do I need to use a warm knife?

A warm, wet knife glides smoothly through the buttercream without squashing or tearing it, giving you those beautiful, clean cuts.

Miserable with miso twist

Name: Miserable with miso twist
Cook time: 3 min
Total time: 3 min
Yield: 10 pieces
Ingredients: 400 g egg whites, at room temperature; 80 g sugar; 400 g almond flour; 80 g icing sugar; 80 g all-purpose flour; 180 ml water; 200 g caster sugar; 8 egg yolks; 500 g butter, in pieces, taken out of the fridge half an hour before use.; 1 tbsp vanilla extract (or the seeds of 2 vanilla pods); 3 tbsp miso paste (optional, to taste, the darker the stronger the flavour); Icing sugar; Cocoa powder

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3h10min

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Alright everyone, it's celebration time, because today I'm making a Misérable. One of those great classics from the patisserie that is so incredibly delicious and actually not as incredibly difficult to make as you might think. Only the 118° sugar syrup requires a little attention, but that's it. It looks very refined, but it's essentially a classic almond biscuit with a rich vanilla buttercream in between, extra rich in egg yolks. The whole thing is simply phenomenal, and I'm giving it a renewed twist by using miso. The miso provides a salty note between the sweetness, just like you might put a crunchy salty snack on chocolate, for example. The combination is unbelievable. Not a fan of miso? Then just leave it out, the recipe remains just as delicious.

Alright everyone, it's celebration time, because today I'm making a Misérable. One of those great classics from the patisserie that is so incredibly delicious and actually not as incredibly di ...

Ingredients

What do you need?

Quantity: 10 pieces

For the almond biscuit
400 g egg whites, at room temperature
80 g sugar
400 g almond flour
80 g icing sugar
80 g all-purpose flour

For the vanilla buttercream
180 ml water
200 g caster sugar
8 egg yolks
500 g butter, in pieces, taken out of the fridge half an hour before use.
1 tbsp vanilla extract (or the seeds of 2 vanilla pods)
3 tbsp miso paste (optional, to taste, the darker the stronger the flavour)

For finishing
Icing sugar
Cocoa powder

400 g egg whites, at room temperature
80 g sugar
400 g almond flour
80 g icing sugar
80 g all-purpose flour

180 ml water
200 g caster sugar
8 egg yolks
500 g butter, in pieces, taken out of the fridge half an hour before use.
1 tbsp vanilla extract (or the seeds of 2 vanilla pods)
3 tbsp miso paste (optional, to taste, the darker the stronger the flavour)

Icing sugar
Cocoa powder

Make it veggie!

This recipe is already fully vegetarian, so you don't need to substitute anything.

Preparation method

How do you make this?

Tap a step to check it off

Click a step to check it off

The Almond Biscuit

Preheat the oven to 180°C and line a rectangular baking tin with parchment paper; mine is 40 by 25 cm and just under 2 cm high.

Whip the egg whites with the sugar until very stiff.

Sift the ground almonds, icing sugar, and flour together until there are no lumps.

Gently fold this dry mixture into the whipped egg whites in two batches. Always work from bottom to top to preserve the air you've just incorporated.

Spread the batter evenly in the baking tin, to a thickness of about 1 cm.

Bake for 30 minutes at 180°C.

Let it cool completely, then loosen the sides so the biscuit comes out of the tin easily.

The Vanilla Buttercream

Whip the egg yolks with the vanilla until light yellow and airy.

Heat the water and fine sugar on the hob and bring to a boil until it reaches 118°C (use a sugar thermometer).

Carefully pour the hot syrup in a steady stream into the whipped yolks, continuing to beat until it reaches approximately body temperature.

Add the butter in pieces while continuing to beat, until you get a smooth, creamy buttercream.

Too runny? Then your foam was still too warm when the butter was added.
Put it in the fridge for a short while and then simply whip it up again.
Is it curdling or clumping? Then your butter or the whole mixture was too cold: briefly warm the sides of your bowl with a blowtorch and beat again until you get a beautiful soft foam.

Assembly

Peel the parchment paper off the biscuit. Note: the side you peel the paper from will be smooth and become the top. Cut the biscuit into two equal halves.

Place the first half on a piece of parchment paper, smooth side down.

Spread the miso evenly over the biscuit in a thin layer.

Put the buttercream in a piping bag and distribute it in even lines over this piece of biscuit with miso.

Place the second half on top, with what was previously the bottom now facing up.

Press down gently, using the sides of the parchment paper to keep everything in shape.

Let it firm up in the refrigerator for 1 to 2 hours.

Trim the sides straight with a warm bread knife that you dip in warm water each time.

Generously dust the top with icing sugar and use your hand to fill in any small holes. Wipe away excess sugar.

Finish with a generous layer of icing sugar.

Decorate one corner with a little cocoa powder.

Cut into pieces with a wet, warm knife, wiping the knife clean after each cut.

Tips

Definitely use a candy thermometer for the syrup. That 118°C is crucial for a stable buttercream.
Are you unsure about the miso? Start with a small amount and taste; you can always add more.
Always cut with a warm, wet knife and clean it between each cut to get the neatest, sharpest pieces.